摘要
为丰富郫县豆瓣的使用方式和产品开发形式,以郫县豆瓣为主要原料,采用热风烘干方法得到干豆瓣,粉碎得到豆瓣粉。以水分含量、色泽、辣度为主要考察指标,研究出红油豆瓣粉剂的最佳生产工艺。以豆瓣蘸粉为原料,利用正交试验优化郫县豆瓣蘸粉的最佳配方:食用盐6 g、味精8 g、I+G 0.4 g、鸡精10 g、白砂糖3 g、纯香乙基麦芽酚0.1 g、炒花生3 g、干红油豆瓣42 g、王守义十三香0.5 g、E1500.3 g、玉米淀粉2 g、炒芝麻4 g、牛肉粉0.2 g、孜然粉0.8 g。以不同的包装材料进行保藏试验,通过研究产品的稳定性,确定了郫县豆瓣蘸粉的优质包装保藏方法。
In order to enrich the use mode and product development form of Pixian bean paste,Pixian bean paste is used as the main raw material,and the hot air drying method is used to obtain the dried bean paste,Pixian bean paste powder is obtained after crushing.The optimal production technology of red oil Pixian bean paste powder is studied with water content,color and pungency degree as the main indexes.Taking Pixian bean paste powder as the raw material,the optimum formula of Pixian bean paste powder is optimized by orthogonal test as follows:edible salt 6 g,monosodium glutamate 8 g,I+G 0.4 g,chicken essence 10 g,white granulated sugar 3 g,pure fragrant ethyl maltol 0.1 g,fried peanut 3 g,dried red oil bean paste 42 g,Wang Shouyi spices 0.5 g,E1500.3 g,corn starch 2 g,fried sesame 4 g,beef powder 0.2 g,cumin powder 0.8 g.Preservation test is carried out with different packaging materials,and the high-quality packaging and preservation methods of Pixian bean paste powder are determined through investigating the stability of product.
作者
李龙
李洁芝
李恒
杨国华
简称锡
游敬刚
邓维琴
LI Long;LI Jie-zhi;LI Heng;YANG Guo-hua;JIAN Cheng-xi;YOU Jing-gang;DENG Wei-qin(Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,China;Chengdu Dandan Sichuan Cuisine Industry Research Institute Co.,Ltd.,Chengdu 611730,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期129-135,共7页
China Condiment
基金
成都市重大创新及应用示范项目(2018-YF09-00036-SN)
国家重点研发计划(2016YFD0400505)。
关键词
郫县豆瓣蘸粉
干燥工艺
配方
储藏性
Pixian bean paste powder
drying process
formula
storability
